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Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Meanwhile, heat oil in a saucepan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 1 minute. Add beef mixture, soup and sauce. Stir. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened.
Add sour cream. Stir until combined and heated through. Serve stroganoff with fettuccine and sprinkled with parsley.